ALMOND JELLY, LYCHEES AND NANGKA

 

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Ingredients

  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 1 can evaporated milk, plus water to equal 2 1/2 cups
  • 2/3 cup sugar
  • 2 teaspoons almond extract
  • 2 cans lychees in syrup, undrained
  • 1 can nangka (jackfruit), drained and snipped into strips

Directions

  • Empty gelatin into 1/2 cold water and let it bloom/soften; set aside. In a medium saucepan, heat 2 1/2 cups diluted milk and sugar until hot and steaming (watch carefully, don't let mixture boil). Remove from heat and stir in softened gelatin and almond extract. Pour into an 8-inch square pyrex dish, let cool slightly. Then cover with plastic wrap and refrigerate for 8 hours or overnite until firm. Cut firm gelatin into cubes.
  • In a large bowl, combine lychees with syrup, almond jelly and nangka strips. To serve, place in individual bowls with ice cubes. If desired, top with maraschino cherries. Serves 6. Enjoy

Notes

Categories: Dessert 
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